An amazing snack or appetizer
This glorious snack or appetizer will leave you satisfied. It's like fried meatloaf with an egg. What's to love?
- gorgeous, crispy, golden-brown exterior and juicy inside
- serve cold or warm
- perfect meal on the go for picnics and Easter brunch
- feel free to use local ingredients
- keep in the fridge for up to 2 days
What is Scotch Egg?
Scotch egg is a fantastic deep-fried treat originating from Great Britain. It's well-known worldwide, and you can use local ingredients to make it. You will need eggs, sausage meat, flour, eggs, and breadcrumbs. In Great Britain, they often serve them cold, and it's known to be a good picnic food, but we prefer them warm.
Essential ingredients
Before we made Scotch Eggs at home, we thought they were fancy and hard to make, but that couldn't be further from the truth. You can actually use local ingredients that are accessible in your area. You can find the whole recipe below; here is a little more information about the ingredients.
Sausage—Feel free to use any raw sausage (like breakfast sausage or pečenice in our area). Remove the skin and only use the meat.
Herbs - fresh herbs like parsley and chives add freshness, while the nutmeg adds a subtle sweet aroma.
Eggs - use room temperature eggs. This is essential. If you keep your eggs in the fridge, bring them out of the refrigerator 10 minutes before cooking. This way, you will get perfectly cooked eggs.
Breadcrumbs—You can either use breadcrumbs or panko breadcrumbs. We prefer the latter since the exterior is crunchier.
Oil - use frying oil like canola or sunflower.
Storing
Serve Scotch egg warm or cold. We prefer them warm, but that's our preference.
Feel free to store the Scotch Eggs in the fridge. They can be kept refrigerated for up to 2 days. Before serving, reheat in the oven or microwave or serve cold.
How to make Scotch Egg at home (video)
Check this short video to learn how to make Scotch Egg at at home.
Next, try these amazing appetizers
- Stromboli (Ham and Cheese)
- Pinsa with Prosciutto, Tomato, and Burrata
- Olive Focaccia
- Rosemary Potato Focaccia
- Potato Focaccia with Four Yummy Toppings
- Ham and Cheese Puff Pastry with Sauerkraut
- Flatbread with Whipped Feta and Sun-Dried Tomatoes
- Cheesy Pancetta Pull-Apart Bread
This recipe is made in collaboration with Tefal Slovenija, as we used their amazing Tefal Unlimited (Unlimited pan in this recipe.
METHOD
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meat mixture
Remove the skin from the meat and add it to a large bowl. Add a pinch of salt, a pinch of pepper, chopped chives, chopped parsley, dijon mustard, ground nutmeg, and water. Knead into a combined mixture. Shape into six large balls, then place on a large plate or baking sheet. Keep refrigerated until needed.
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cook the eggs
Pour water into a saucepan and place over medium-high heat. Bring to a boil, then dip the eggs into the water two times for a couple of seconds to prevent them from breaking. Boil the eggs for 6 minutes. Transfer the cooked eggs immediately to a bowl filled with cold water and ice to stop cooking. Gently peel the eggs when they are completely cold.
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Scotch eggs
Grab two sheets of parchment paper. Place the first sheet of paper on a working surface and grease lightly with oil. Add the meatballs on top, leaving much space between each ball. Place a second sheet of parchment paper on top and flatten each ball to get six discs, approx—15 cm (6 inches) in diameter. Add a hard-boiled egg to the center and wrap the egg with the meat. Gently roll in your hands to get a smooth texture. Place on a baking sheet and place in the fridge until needed.
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pan fry
Get three deep plates. Add flour to the first plate, eggs to the second plate, and breadcrumbs to the third plate. Take the Scotch eggs from the fridge. Roll each one in flour, dip it in whisked eggs, and coat it in breadcrumbs.
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pan fry
Add oil to a deep pan and place over high heat. When the oil reaches 165 °C / 330 °F, it's time for frying. Drop a few Scotch eggs into the pan and fry for 4 - 5 minutes or until the eggs are crunchy and golden brown.
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serve
Serve the Scotch Egg warm or cold, we personally prefer them warm.
